Indianers, chocolate-glazed orbs of sponge cake filled with a swirl of whipped cream, are one of the most scrumptious pastries a café can offer. Indianerkrapfen molds are commonplace in Austria but are not available here. Against the advice of my Viennese friends, and on the recommendation of some otherwise reliable cookbooks, I spent many frustrating hours trying to make free-form globes of cake. Beaten, I consulted my friend Karitas, who suggested that I use a Danish ebelskiver (apple dumpling) pan, which is available at many kitchenware shops and is exactly the right size and shape. In a pinch, fill muffin tins three-fourths full, but you will only get eight or nine cakes, and your Indianer won’t have the perfectly round shape that makes these cakes so distinctive.
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